Wednesday, September 22, 2010
Football and corn dip go hand in hand around here. When I was living in Georgia EVERYONE had a variation of this dip. The corn dip always made a fine appearance at every get together, football or otherwise. It is spicy, cheesy, gooey, deliciousness. I warn you it is truly addictive. It's even better the next day! And many will tell you they just can't stop eating it.
Warm Corn Dip
adapted from Emeril Lagasse
2 Tbsp butter
1/4 c finely diced onion
4 oz can green chilies
1 1/2 Tbsp fresh minced garlic
3 cups corn (fresh, frozen, or canned)
1 small jar roasted red peppers, diced
1/4 c green onions (green part only)
4 oz grated monterey jack cheese
4 oz grated cheddar cheese
3/4 c sour cream
3/4 c mayonnaise
Emeril's Essence, cayenne pepper, and salt to taste
Preheat your oven to 375.
Melt butter in a skillet over medium high heat. Once butter is melted add the onions for about 3 to 4 minutes. Now add the green chilies and garlic and continue to cook for about 2 more minutes. Pour in the corn and cook for 5 to 6 more minutes.
Place the cooked mixture into a mixing bowl. Add the remaining ingredients and blend well. Season with Emeril's Essence, cayenne pepper and salt. Now don't be shy here! This is what really brings the dip together! I will sprinkle both Emeril's Essence and the cayenne pepper in a thin layer over the top, stir, and then taste. When there is a slight burn after swallowing I know I've gotten to the right place. If you don't like it quite that spicy back off of the cayenne a little. Trust me, I do this every time. And while some will say "oh that's spicy" they continue to eat and eat and eat and eat.
Now place the dip in a casserole dish and bake in the oven for around 20 minutes or until the dip begins to bubble.
Serve with Fritos or tortilla chips. Fritos are always my 1st choice.
This is a contributing post at Mommy's Kitchen for Potluck Sunday. Stop by and see what everyone's bringing.